Caking Prevention in Palm Date Powder Using Isomalt-Infused PVA Films

The research focused on enhancing the preservation and flowability of palm date powder using isomalt-incorporated polyvinyl alcohol (PVAC/ISO) films for food storage applications. Various concentrations of isomalt (ISO) were integrated into PVAC films, and their properties were thoroughly analyzed. The incorporation of ISO led to significant changes in the films' characteristics, including increased thickness (from ۰.۰۹ mm for pure PVAC to ۰.۳۱ mm for PVAC/ISO۳) and moisture content (from ۱۰.۱۵% in PVAC to ۱۶.۳۶% in PVAC/ISO۳). Mechanical properties also improved, with tensile strength reaching ۸۴.۹۵ MPa and elongation at break increasing to ۷۹.۳۸% for PVAC/ISO۲. Additionally, antioxidant properties were enhanced, as evidenced by the total phenolic content of ۱۲۸.۰۹ µg/g, DPPH radical scavenging activity of ۲۱.۵۵%, and ABTS radical scavenging activity of ۳۸.۲۱% for PVAC/ISO۳. The films showed a significant reduction in water vapor permeability (۲.۷۵۶ × ۱۰−۱۰ g. m−۱ s-۱ pa−۱ for PVAC/ISO۳) and increased solubility in water (۳۲.۶۸% for PVAC/ISO۳). Furthermore, the biodegradability of the films in moist soil conditions improved with the addition of ISO. The storage tests with palm date powder demonstrated that PVAC/ISO films effectively maintained the powder's flowability and prevented moisture-induced caking, confirming their potential as an effective food packaging material for powdered food products. This study highlights the benefits of using PVAC/ISO films in extending the shelf life and preserving the quality of palm date powder while also offering a sustainable solution for the packaging industry. However, further studies are needed to explore the long-term stability and applicability to other hygroscopic food products.

کلیدواژه ها:

Palm date powder ، Polyvinyl alcohol ، isomalt ، Flowability